Description
A creamy, velvety iced coffee drink made with espresso, raw honey, and frothed barista-blend almond milk. This 5-minute recipe offers a natural, dairy-free alternative to sugary coffee shop drinks.
Ingredients
Scale
- 2 shots espresso (about 2 oz / 60ml)
- 1 to 1.5 tablespoons raw honey
- 1 tablespoon hot water
- 1 cup (240ml) unsweetened barista-blend almond milk
- Ice cubes
- Toasted almond slivers (optional garnish)
- Extra honey drizzle (optional garnish)
Instructions
- Brew two shots of espresso using an espresso machine or Moka pot. Set aside to cool slightly.
- In your serving glass, add the raw honey and 1 tablespoon of hot water. Stir vigorously until the honey is completely dissolved into a smooth syrup.
- Pour the almond milk into a small saucepan and warm over medium-low heat until warm to the touch (do not boil).
- Froth the warm almond milk using a handheld frother or whisk until it is foamy, creamy, and has doubled in volume.
- Fill a tall glass with ice cubes.
- Pour the espresso-honey mixture over the ice.
- Slowly pour the frothed almond milk over the coffee, pouring in the center or over the back of a spoon to create layers.
- Garnish with toasted almond slivers and a drizzle of extra honey if desired.
- Serve immediately with a straw.
Notes
Use barista-blend almond milk for the best texture and creaminess. Regular almond milk may result in a watery drink. Do not boil the almond milk, as high heat can cause it to separate. Always bloom the honey with hot water or hot espresso first to ensure it dissolves properly.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 drink (approx. 12-
- Calories: 90
- Sugar: 12
- Sodium: 40
- Fat: 3
- Carbohydrates: 14
- Protein: 2
Keywords: iced coffee, almond milk latte, honey coffee, vegan coffee, dairy-free drink, flat white, summer coffee recipe, healthy coffee